Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour; sifted |
| 1 teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| ½ cup | Sugar |
| ⅔ cup | Butter |
| 4 \N | Egg yolks; slightly beaten |
| 2 tablespoons | Milk |
| 1 teaspoon | Lemon extract |
| 1 cup | Apricot jam; OR raspberry |
| 4 \N | Egg whites; beaten stiff |
| ½ cup | Sugar |
| 1 cup | Walnuts; ground |
PASTRY LAYER
FILLING
TOPPING
PASTRY LAYER: Mix and sift dry ingredients. Cut ice cold butter into flour mixture with a pastry blender, as for pie crust. Mix egg yolks, milk and flavoring. Add to dry ingredients and mis thoroughly. Press in bottom of 9x13" pan and about ½ inch up the sides.
FILLING: Spread jam over pastry layer.
TOPPING: Beat egg whites until frothy. Gradually beat sugar into egg whites. Fold in nuts. Pile lightly on the top of jam. Bake at 350 degrees for 30 minutes. Cool and cut into diamond shapes. Yield about 30 cookies.
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 9 No, v 1997